
A Tart of Asparagus and Tarragon Recipe | Cook the Book
Ingredients (10)
- For the pastry:
- 7 tablespoons (90g) butter
- 1 1/4 cups (150g) all-purpose flour
- An egg yolk
- For the filling:
- 12 medium-thick asparagus spears
- 1 1/4 cups (284ml) heavy cream
- 2 eggs
- The leaves of 4 or 5 bushy sprigs of tarragon
- 3 tablespoons grated pecorino or Parmesan
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Directions
Learn how to make this recipe at Serious Eats